Grate the zucchini then place in a sieve over a bowl toss with 1/4 teaspoon of salt and let drain for about 30 minutes. This removes the excess moisture from the zucchini.
In a blender or food processor, add the zucchini (do not rinse), pine nuts, basil, parmesan cheese, garlic, salt, pepper and half the olive oil. Blend or pulse just to combine.
Add the remaining oil and blend/pulse until creamy, I like mine a little chunky rather than really creamy. Place the pesto in a clean jar and refrigerate if not using immediately or if you have leftovers. Enjoy!
Notes
If you prefer instead of regular Parmesan cheese you can use Parmigiano Reggiano or substitute half for grated pecorino for a stronger flavour.For the pine nuts you can substitute with whole peeled almonds or use half and half.